Trumpet Mushroom ‘Scallops’ w/ Brown Butter & Thyme

Tender, golden trumpet mushroom "scallops" cooked in aromatic brown butter with fresh thyme create a deliciously rich and plant-forward appetizer or side, with crispy edges and deep flavor.

Why You'll Love Trumpet Mushroom 'Scallops' w/ Brown Butter & Thyme

This plant-based twist on a classic seafood dish is packed with rich, nutty flavor and a buttery sear that mimics real scallops perfectly. Trumpet mushrooms soak up the browned butter and thyme aromatics beautifully, creating a satisfying texture and gourmet taste without the seafood. A simple yet impressive dish for vegans and omnivores alike.

Tips and Tricks

• Use a heavy skillet like cast iron to get a good sear and caramelization on the mushroom scallops.
• Be patient while basting with the brown butter to build layers of flavor and keep the mushrooms tender.
• Choose trumpet mushrooms that are firm and fresh to ensure the best texture.

Variations

Customize this dish to fit your flavor preferences or what you have on hand.

• Add a splash of white wine or lemon juice while cooking for brightness.
• Use fresh sage instead of thyme for an earthier herb note.
• Top with toasted pine nuts or chopped hazelnuts for crunch.

Substitutions

If trumpet mushrooms are unavailable, try these alternatives.

• King oyster mushrooms sliced thickly can mimic scallop texture.
• Large portobello mushroom caps cut into rounds.
• Button mushrooms for a milder flavor, though less meaty texture.

Best Served With

• Buttery mashed potatoes or cauliflower puree
• Lightly sautéed garlic spinach or kale
• Warm crusty bread to soak up the brown butter
• A crisp white wine like Sauvignon Blanc

How to Store Leftovers

• Store leftover mushroom scallops in an airtight container in the fridge for up to 3 days.
• Reheat gently in a pan over low heat, adding a splash of butter or olive oil to refresh the flavor and texture.

Common Questions

Trumpet Mushroom 'Scallops' w/ Brown Butter & Thyme

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Tender, golden trumpet mushroom "scallops" cooked in aromatic brown butter with fresh thyme create a deliciously rich and plant-forward appetizer or side. Crispy edges, deep flavor: a satisfying side.

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Prep Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer, Side Dish

Calories: 426

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 5 tablespoon butter
• 16 oz trumpet mushrooms ~2-4 mushrooms, depending on size
• 4 sprigs thyme plus extra for garnish
• Kosher salt to taste
• Maldon salt to garnish
• Freshly ground black pepper to taste

Equipment

• Small saucepan
• Tongs or spatula
• Spoon for basting
• Large cast iron skillet or heavy-bottomed pan

Method

 

1. Make the brown butter: melt 4 tablespoon butter in a small saucepan over medium heat. Swirl the butter as it foams and cooks for 2-3 minutes until brown specks appear. Remove from heat and set aside.
2. Slice trumpet mushrooms into 1-inch thick rounds to make 10-12 "scallops."
3. Melt remaining 1 tablespoon butter in a large cast iron skillet over medium-high heat. Add thyme sprigs and stir to infuse the butter.
4. Add mushroom scallops to the skillet. Spoon half the brown butter over the mushrooms and baste continuously while cooking for 3-5 minutes, until the bottoms are seared and golden brown.
5. Flip scallops and baste with the remaining brown butter, cooking another 3-5 minutes until tender and seared on the other side.
6. Remove from heat and transfer to serving plates.
7. Finish with Maldon salt, freshly ground black pepper, and fresh thyme leaves before serving.

Nutrition

Calories: 426kcalCarbohydrates: 90gProtein: 18gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gSodium: 620mgPotassium: 1964mgFiber: 12gSugar: 37gVitamin A: 408IUVitamin C: 6mgCalcium: 186mgIron: 8mg

Notes

Storage: These are best straight out of the pan while the seared edges are still crisp. Leftovers keep in the fridge for 2 days, but reheat them in a hot skillet rather than the microwave or they'll turn rubbery and lose the sear.

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